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Tamarind Water
From The Landmarks club cook book, 1903
Serves 1
Refreshing and wholesome drink for the sick room.
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
621Calories
11 gProtein
147 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories621 kcal
Protein11 g
Carbohydrates147 g
Fiber11 g
Sugars44 g
Total Fat3 g
Saturated Fat0.7 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium1106 mg
Potassium840 mg
Calcium387 mg
Iron35 mg
Magnesium133 mg
Phosphorus194 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C4 mg
Vitamin A2.3 mcg
Vitamin E0.2 mg
Vitamin K3.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)10 mg
Folate144 mcg
Choline22 mg
Caffeine0 mg
Water420 g
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 133. The excerpt below is the record exactly as published.
TAMARIND WATER. Pour a pint of boiling water on one quarter of a pound of preserved tamarinds
Cook this with the app: pantry check, scaling, and the assistant.